Meatballs and Marinara Sauce
No images yet!
Log in to upload images!
AL
Amy Laun has made this 1 time!
Ingredients
- 1 1/2 lb. ground beef
- 1 1/2 lb. ground pork
- 2 c. fresh bread crumbs (I have been known to use the italian breadcrumbs from the market)
- 1/4 c. fresh minced garlic (about 1 large head)
- 2 c. Regiano Parmesano
- 3 large beaten eggs
- 1 c. finely diced spanish onion
- 1/4 c. italian parsley, chopped fine
- 1 T kosher salt
- 2 t. black pepper, coarsely ground
- Pomodoro Sauce
- 1/4 c. extra virgin olive oil
- 1 medium spanish onion, 1/2" diced
- Two cloves of minced garlic
- Optional: saute 8 oz. sliced mushrooms with onion and garlic
- 2 large cans tomato sauce
- 1 28 oz. can chopped tomatoes in tomato puree
- 1/2 small can tomato paste
- 1/2 cup fresh chopped parsley
- 1 bunch fresh basil, julienned
- 2 t. kosher salt
- 2 t. black pepper, coarsely ground
- 1 T granulated sugar to taste (to remove acidity)
- For meat sauce, not marinara
- Add 1 lb. sausage or ground beef, brown and add to sauce as it simmers.
- I only add Claro's homemade sausage (the hot one is the best!)
Instructions
- Preheat oven to 300.
- Chop onions very fine with the garlic and parsley. You can use a food processor but be careful not to mince.
- Mix all of the rest of ingredients in a large bowl. Make sure all lumps are out and mixture is smooth.
- To form each meatball, take about 1/2 c. of mixture with wet hands and roll into shape (Rick's grandmother wet her hands with red wine).
- Place meatballs on a 12 x 18 x 1 jelly roll pan or cookie sheet with lip about 1/4 inch apart.
- Place tray in oven and pour about 1/2 c. of water into tray.
- Bake for about 20 minutes or until internal temperature is 170 degrees.
- Remove tray carefully from the oven and pour off liquid.
- Option: Top with a small scoop of fresh ricotta when serving.
- Make the sauce:
- I like to make ahead, let it cool, then re-warm, something about the flavors melding.
- Heat oil in saucepan.
- Add onion and saute until translucent--then add garlic, saute but do not brown.
- Add remaining ingredients.
- Simmer on low heat for 20 minutes.
- Adjust salt, pepper and sugar to taste.
- Bring to a boil, and simmer.
- Great to make ahead and let it sit for up to one day.
- 1 1/2 lb. ground beef
- 1 1/2 lb. ground pork
- 2 c. fresh bread crumbs (I have been known to use the italian breadcrumbs from the market)
- 1/4 c. fresh minced garlic (about 1 large head)
- 2 c. Regiano Parmesano
- 3 large beaten eggs
- 1 c. finely diced spanish onion
- 1/4 c. italian parsley, chopped fine
- 1 T kosher salt
- 2 t. black pepper, coarsely ground
- Pomodoro Sauce
- 1/4 c. extra virgin olive oil
- 1 medium spanish onion, 1/2" diced
- Two cloves of minced garlic
- Optional: saute 8 oz. sliced mushrooms with onion and garlic
- 2 large cans tomato sauce
- 1 28 oz. can chopped tomatoes in tomato puree
- 1/2 small can tomato paste
- 1/2 cup fresh chopped parsley
- 1 bunch fresh basil, julienned
- 2 t. kosher salt
- 2 t. black pepper, coarsely ground
- 1 T granulated sugar to taste (to remove acidity)
- For meat sauce, not marinara
- Add 1 lb. sausage or ground beef, brown and add to sauce as it simmers.
- I only add Claro's homemade sausage (the hot one is the best!)
Recipe Notes
Use this space to write down notes about this recipe when you are making it!
Something wrong with this recipe? Report it here.
Made for Christmas Eve using a 1/4 c. ice cream scoop it made 33 meatballs.